'''Madagascar is not widely known for their chcolate productionmaking chocolate, at least not in comparison to like the chocolate nations of Switzerland or and Belgium. But as most chocolate experts agree, Madagascar is however a high quality cocoa producing nation which has boasting two major bean-to-bar chocolate factories producing premium quality chocolate made with cocoa , making especially dark and above all delicious chocolates from the Ambanja province naturally organic cacao grown in the northwest [[Ambanja]] region of the country.'''
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[[File:Madagascar Chocolate_002.jpg|600px|thumb|none|[[Chocolaterie Robert]], [[Chocolaterie Colbert|Colbert]] and [[Cinagra]] bars]]
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In fact, Madagascar has in fact a long history of chocolateproduction, dating back to the early years ofthe French colonisationcolonial times, 1937 to be precise. In those dayswhen metropolitan France, Madagascar was considered a majorcocoa exporterin supplying a metropolitan France. Today Madagascar's cocoa production istiny in comparison to the for example Ivory Coast , which produceproduces about 3?38% of the world 's cocoa while almost . Almost all cocoa cacao grownin Madagascar come from an area about 50-kilometre kilometres in radiusand which represents less than one percent 1% of the world's cocoa production. The cacao plantations can be found in the [[Sambirano]] region within the Ambanja district. The area is named after the Sambirano River which runs from the foothills of Madagascar's highest peak [[Maromokotro]] through the Sambirano Valley and the countryside and eventually into the Indian Ocean. Due to natural sesonal flooding of the river, the soil along the Sambirano riverbed and its surrounding cacao plantations are highly enriched with minerals and nutrients. Unlike cacao producing regions in other countries, the Sambirano region is unique in that it yields cacao all year round. There are plenty of Criollo (the highest quality cacao beans), Forastero (the most commonly found variety) and Trinitario (a cross between Criollo and Forastero).
The area is Sambirano, which is also the name of a river sourcedin the foothills of Madagascar's highest peak[[File:Cinagra 070. The Sambirano riverbedand its surrounding plantations are enriched jpg|thumb|600px|none|Crushed Malagasy cocoa with nutrients inthe soil by its yearly floods. Unlike many other cocoa producingnations the area is unique in that it yields splinters of cocoa crop all year round.There is plenty of Criollo (the finest), Forastero (the most commonused nibs ready for bulk cocoa) and Trinitario (a cross between the two).processing into liquid chocolate]]
Most cacao plantations in Madagascar are small farms run by families who have been growing cacao in their natural environment without use of fertilisers and mass farming methods for generations. While slave labour is commonly reported in the cacao industry, especially in Ivory Coast, it is non-existent in Madagascar. Much of Sambirano's cacao trees stand on former fruit plantations dating back to the French colonial times. The resulting cocoa has hints of citrus fruit and is naturally sweet, which makes the Malagasy cocoa especially suitable for production of non-bitter dark chocolate without use of excessive sugar content or other additives. Furthermore, the final Madagascar chocolate product is usually rich in antioxidant flavoinoids as well as other healthy and reputedly aphrodisiac ingredients found in high proportions in pure Malagasy cacao. <!--(phenylethylamine??)-->
Most if not all cocoa plantations [[Chocolaterie Robert]] and [[Cinagra]] are the only two bean-to-bar chocolate producers in Madagascar . Their chocolates are run by smallindependent family farming businesses who have been growing cocoa ina very natural environment for generations the use of fertilisersand other mass farming techniques. Slave labour which whichis commonly reported in the cocoa industrysingle origin, especially using cacao grown in the Ivory Coast,is non-existent Madagascar with their products made and packaged entirely in Madagascar.
Most cocoa Chocolaterie Robert dates back to 1937, when a French couple, Mr and Mrs Robert, set up Madagascar's first chocolate factory in [[Brickaville]]. Today, Chocolaterie Robert's bars can be found everywhere in Madagascar grow on former fruit plantations thatwere , from small village shops to upmarket confectionery stores in use during metropolitan areas. In 2006 Chocolaterie Robert's ''Mora Mora'' and ''Sambirano'' brands respectively won the Chocolate Academy's Silver Cup and the French colonial periodBest Buy Ethical Award.The result is In 2013 Robert launched a unique and fruity flavour that that isnaturally sweet and especially suitable range of bars branded [[Chocolat Madagascar]] intended mainly for producing non-bitter darkchocolate without excessive sugar contentexport.
[[File:Cinagra 013.jpg|thumb|600px|none|Cinagra Tsar Noir 100%]]{|style="width:608px;border-collapse:collapse;border:0px solid green;padding:0px;"|-|style="padding:0px;"|[[File:Chocolaterie Robert 023. jpg|292px|thumb|none|Chocolaterie Robert's headquarter and factory in Antananarivo]]|style="padding:0px;"|[[File:Chocolaterie Robert 044.jpg|292px|thumb|none|Chocolaterie Robert's 61% cocoa, kaffir lime and Fleur de Sel bar and the 68% cocoa bar with cocoa nibs]]|-|style="padding:0px;"|[[File:Cinagra 038.jpg|292px|thumb|none|Malagasy workers at the Cinagra factory packaging fine chocolate bars by hand]]|style="padding:0px;"|[[File:Cinagra 073.jpg|292px|thumb|none|Cinagra's 72% cocoa Tsar bar with roasted cocoa nibs and its 44% cocoa variety with natural vanilla]]|}
The more recently established Chocolaterie Robert and Cinagra are has been making chocolate at their [[Antananarivo]] based factory since 2006, also using single origin cacao grown on plantations within the Sambirano region. In 2009 their 63% cocoa based ''Tsar'' bar won first price at the only two bean[http://www.salon-todu-bar chocolateproducers chocolat.com Salon de Chocolat Paris] in MadagascarFrance. Their Since 2008, Cinagra produces chocolate is of single Malagasy originfor [[Madécasse]] - a US importer and brand, meaningthey grow their cocoa sold primarily in the US and produce their finished chocolates in MadagascarCanada as well as Germany.
A third, smaller but nonetheless appreciated Madagascar chocolate brand is [[Chocolaterie Robert dates back Colbert]]. Although they do not buy and process cacao beans directly from farmers and can therefore not be classified a bean-to 1937-bar producer, when a French couple,Mr Colbert's recipes are their own and Mrs since they do buy processed cocoa from both Chocolaterie Robertand Cinagra, set up Madagascartheir final products are of single Malagasy origin. Colbert's first highly priced range of pralines and chocolate factory bars is sold only at the [[Pâtisserie Colbert]] inBrickavilleAntananarivo, part of [[Hotel Colbert]]. Today Chocolaterie Robert's Their bars can be found everywherefrom and pralines, handmade and gift-wrapped by a small village shops to upmarket confectionery stores inmetropolitan areas. In 2006 Chocolaterie Robert's Mora Mora andSambirano brands respectively won team of talented chocolatiers, are always fresh at the Chocolate Academy's SilverCup counter and the Best Buy Ethical Awardmake ideal presents for special occasions.<br clear="all">
The second largest and more recently established Malagasy chocolate maker, Cinagra,has been making chocolate at [[File:Chocolaterie Colbert 01.jpg|600px|thumb|none|Chocolaterie Colbert's dedicated team of chocolatiers proudly presenting their Antananarivo factory since 2006,also using single origin cocoa grown in the Sambirano region.freshly made pralines]]
Madagascar is not a highly industrialised nation by any measure, including its farming methods. Malagasy cacao therefore remains relatively short in supply. Perhaps this is why Madagascar's chocolate brands are not easily found in stores outside Madagascar. In 2009 their 63% cocoa based Tsar bar won first price fact, atthe Salon de Chocolat Paris time of writing, chocolate brands made as well as sold in Madagascar are available only in a few select stores in France , South Africa andsince 2008Japan. A tip for anyone visiting the large island: Bring as many of Robert's, Cinagra is producing the 's and Colbert's bars and pralines as possible back home, as you will not likely find as high quality chocolate for Madecasse,a brand which is exported and sold primarily at as reasonable prices elsewhere in the US and Canada.world!
A third, tiny but nonetheless noteworthy Malagasy chocolate maker isChocolaterie Colbert. Although they do not grow their own cocoa and cantherefore not be classified a bean-to-bar producer,their recipes are their own and sincethey buy the raw ingredients from Chocolaterie Robertand Cinagra, their products are of single Madagascar origin.Colbert's highly priced range of handmade pralines and chocolate barscan be found only at the Patisserie Colbert in Antananarivo. Colbert'schocolate made by small team of talented chocolatiers and always freshat the counter. Their gift-wrapped chocolate creations makeideal presents for special occasions.== Additional information ==
[[FileVisit the individual pages about the three Madagascar chocolate makers:Chocolaterie Colbert 01.jpg|600px|thumb|none|The [[Chocolaterie Colbert]] team]]
As Madagascar is not an heavily
industrialised mass farming state of any kind, it's cocoa is
relatively short in supply. It's total production amounts
to less than 1% of the world's cocoa.
On this note, Robert's, Colbert's or Cinagra's chocolates
cannot easily be found outside Madagacar. A good tip for anyone who is visiting
Madagascar: Bring as many
Chocolaterie Robert, Cinagra and Colbert bars your budget or
suitcase can carry, because it's highly unlikely that you
will come across the same high quality chocolate at a similar price anywhere
else in the world!
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''Additional information:''
* [[Chocolaterie Robert]]
* [[Cinagra|Chocolaterie Cinagra]]
* [[Chocolaterie Colbert]]
Furthermore, [[Madécasse]] is a If you can't buy chocolate brand produced and packaged in Madagascar by [[Cinagra]] for export to the US and Canada. [[File:Madecasse_0001.jpg|thumb|600px|none|Madécasse , various chocolate bar with 70% cocoa]] Companies and brands using cocoa grown makers in Madagascar whose chocolate is made outside Madagascar include: * other countries offer [[Patric Chocolate]]* [[Amano Chocolatemakers using Madagascar cocoa|Amano Artisan Chocolate]]* [[Coppeneur Chocolate]]* [http://www.lindt.com/au/noswf/eng/products/excellence/excellence-madagascar Lindt] (Excellence Madagascar range).* [http://www.ilovao.com VAO VAO]* [http://www.roguechocolatier.com/products-page Sambirano] by Rougue Chocolatier.* [[J.D. Gross Madagaskar]]* [[Madanga]] by Rausch Schokolade.* [[Pierre Hermé Paris]] has a 75% Madagascar cocoa based chocolate.* [http://www.chocolate-bars.co.uk/lightly-salted-pistachio-milk-chocolate-block Thorntons] 32% Madagascar cocoa ], either made from bean to bar.* [http://www.chocolatereviews.co.uk/madagascaror from pre-75-single-origin-dark-chocolate/ Pralus] 75% crushed cocoa exported from Madagascar cocoa bar. [[File:Madanga 05.jpg|thumb|600px|none|[[Madanga]] bar by Rausch However, such brands are mostly available in Germanyspecialised gourmet chocolate stores, usually at relatively high prices.]] == Additional information ==
* http://www.thenibble.com/reviews/MAIN/chocolate/lindt-excellence-chocolate.asp* http://www.brandchannel.com/features_profile.asp?pr_id=481* http://www.bbc.co.uk/news/health-10986625= External link ==
* http://www.madagascar-tribune.com/KKO->International-met-le-cap-sur,22293.html